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        New Message Board Archives >> 2007 General Board Posts >> Daytona - need your recipes!
        
(Message started by: JenniferD on Feb 14^th, 2007, 7:58pm)

Title: Daytona - need your recipes!
Post by JenniferD on Feb 14^th, 2007, 7:58pm

I am a TOTAL nascar racing junkie from hell. Daytona on Sunday and I always do up the menu right, but this year, Darryl wants chicken wings and I don't have a good recipe. Give me your best hot chicken wings recipes or how-to's. Hooters is not an option cuz I personally think they're wings suck. (and I have better boobs so don't go there either LOL)

Bring 'em on guys.

Jen

Title: Re: Daytona - need your recipes!
Post by barry_sword on Feb 14^th, 2007, 8:15pm

Hi Jen, We deep fry our wings and use Franks Red Hot Buffalo Wing Sauce. Buffalo's have wings? [smiley=laugh.gif]

Simple but very good! I want some now.

Boggity Boggity Boggity 4 days to countdown to green

Jr. fan here 8)

Title: Re: Daytona - need your recipes!
Post by eddie on Feb 14^th, 2007, 9:02pm

HOT wings
GO JR ;;D

Title: Re: Daytona - need your recipes!
Post by AussieBrian on Feb 15^th, 2007, 12:15am

This'll get ya started, Jen,

http://www.cooks.com/rec/doc/0,1-1,hot_spicy_chicken_wings,FE.html

Title: Re: Daytona - need your recipes!
Post by LeLimey on Feb 15^th, 2007, 4:05am

Here you go Jen

Firecracker Chicken (it says drumsticks but use whatever the hell bits of chicken you like - I do!)

Ingredients
12 chicken drumsticks
For the marinade:
8 garlic cloves
5cm/2½in fresh ginger
2 medium tomatoes
1 tsp ground coriander powder
1 tsp level turmeric powder
2 tbsp white vinegar
1 tbsp mild chilli powder
1 tbsp vegetable oil

1. Make the marinade: peel the garlic and ginger and roughly chop. Quarter the tomatoes and remove the seeds and roughly chop . Place all the marinade ingredients in a blender (in batches) and pulverise to a fine paste.

2. Rub the paste into the drumsticks. Place in a bowl, cover with cling film. Refrigerate for several hours or over night.
3. Preheat oven 190C/375F/Gas 5.
4. Place in a roasting tin and bake for 35 - 40 minutes or until cooked through.

Serve hot or cold, both are good.

I like Patata's Brava's too, a Spanish Tapa's dish

2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, crushed
2 teaspoons paprika
2 large tomatoes, chopped or 200g can chopped tomatoes
150ml/1/4pint vegetable stock
750g/1lb10oz potatoes, cut into chunks
freshly ground black pepper

Heat half of the oil in a non-stick pan add the onion and garlic and fry for 4-5 minutes until softened.

Add the paprika, tomatoes and stock, bring to the boil and simmer for 15 minutes.

Season with plenty of black pepper, transfer to a blender or food processor and blend until smooth.

Meanwhile, cook the potatoes in boiling water for 7-8 minutes, until just tender.

Drain and toss in the remaining oil. Place on a baking sheet and cook under a hot grill for 5-6 minutes until golden brown all over.

Serve the potatoes with the tomato sauce. I like to cover them with the sauce and then leave them in a low oven, just ticking over so-to-speak so the flavours from the sauce infuse the spuds a bit until its ready to be eaten

Hope that helps a bit!
Helen xxx